Christmas Tiramisu

Authentic Italian Christmas Tiramisu Recipe | Mascarpone, Espresso, Ladyfingers, Cocoa

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Christmas Tiramisu is a festive twist on the classic Italian dessert, perfect for holiday gatherings and celebrations. This decadent dessert features layers of creamy custard, espresso-soaked ladyfingers, and a dusting of cocoa powder.

History

Tiramisu is a popular Italian dessert that originated in the Veneto region of Italy in the 1960s. The name "tiramisu" translates to "pick me up" in Italian, referring to the energizing combination of coffee and sugar in the dessert. Over the years, tiramisu has become a beloved dessert worldwide, with many variations and adaptations, including this Christmas Tiramisu recipe.

Ingredients

1 lb (454 g) mascarpone or soft cream cheese
0.75 cup sugar
8 large egg yolks
0.5 cup sweet wine
2 cups espresso or very strong black coffee (approximately)
9 oz (255 g) ladyfingers or 14 oz angel food or sponge cake, thinly sliced
1 tbsp unsweetened cocoa

How to prepare

In a small bowl, beat the cheese with a fork until creamy.
Set aside.
Place a large metal bowl (about 10-12 cup capacity) over a pot of boiling water.
Using a hand-held electric mixer set on medium-high speed, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended.
While the mixer is on low speed to prevent splashing, gradually add the wine.
Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens.
Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.
Remove the bowl from the heat and continue to beat the mixture for 1 minute longer.
Beat in the cheese just until blended (makes about 5 cups).
Pour one cup of the espresso into a small shallow bowl that is large enough to hold a ladyfinger horizontally.
Quickly dip the rounded top side of each ladyfinger into the espresso.
Only soak the top half of the ladyfingers with the espresso.
If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed.
Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan.
Do not use a metal pan.
Form one layer.
Pour half of the custard mixture over the ladyfingers and spread it to cover them.
Dip the remaining ladyfingers in the espresso (there will be a few remaining ones) and form a second layer over the custard mixture.
Pour the remaining custard mixture over the ladyfingers and spread it to an even layer.
Place the cocoa in a strainer and dust the top of the tiramisu evenly.
Cover and refrigerate for at least 10 hours.

Variations

Substitute the sweet wine with rum or brandy for a different flavor profile.
Add a layer of fresh berries or sliced fruit between the custard and ladyfinger layers for a pop of color and freshness.

Cooking Tips & Tricks

Be sure to use a glass or ceramic pan for assembling the tiramisu, as metal pans can react with the acidic ingredients.

- Dip the ladyfingers in the espresso quickly to prevent them from becoming too soggy.

- Refrigerate the tiramisu for at least 10 hours to allow the flavors to meld and the dessert to set properly.

Serving Suggestions

Serve Christmas Tiramisu chilled, garnished with a sprinkle of cocoa powder or chocolate shavings. Pair with a cup of espresso or a glass of dessert wine for a truly indulgent experience.

Cooking Techniques

Beating the egg yolks and sugar over a double boiler helps to create a light and fluffy custard.

- Dusting the cocoa powder through a strainer ensures an even and decorative finish on the tiramisu.

Ingredient Substitutions

Mascarpone cheese can be used in place of cream cheese for a more traditional tiramisu flavor.

- Use ladyfingers or sponge cake for the base layer, depending on personal preference.

Make Ahead Tips

Christmas Tiramisu can be assembled up to 24 hours in advance and refrigerated until ready to serve. This make-ahead dessert is perfect for entertaining and holiday gatherings.

Presentation Ideas

Serve Christmas Tiramisu in individual glasses or ramekins for a stylish and elegant presentation. Garnish with a sprig of fresh mint or a dusting of powdered sugar for a festive touch.

Pairing Recommendations

Pair Christmas Tiramisu with a glass of sweet dessert wine, such as Moscato or Vin Santo, for a delightful combination of flavors. Alternatively, enjoy with a cup of espresso or cappuccino for a classic Italian pairing.

Storage and Reheating Instructions

Store leftover Christmas Tiramisu in the refrigerator for up to 3 days. To reheat, allow the dessert to come to room temperature before serving, or enjoy chilled straight from the fridge.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 1g

- Sugars: 20g

Fats

- Total Fat: 18g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 15%

- Calcium: 8%

- Iron: 6%

Alergens

Contains: Eggs, Dairy, Gluten

Summary

Christmas Tiramisu is a rich and indulgent dessert that is high in carbohydrates and fats, with a moderate amount of protein. It is a decadent treat best enjoyed in moderation.

Summary

Christmas Tiramisu is a decadent and indulgent dessert that is perfect for holiday celebrations. With layers of creamy custard, espresso-soaked ladyfingers, and a dusting of cocoa powder, this festive dessert is sure to be a hit with family and friends. Enjoy this rich and flavorful treat as a sweet ending to your holiday meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Christmas Tiramisu. It was a cold winter afternoon, and I was rummaging through my old recipe box, looking for inspiration for our family Christmas dinner. As I flipped through the yellowed index cards and handwritten notes, I came across a faded piece of paper tucked away at the back of the box. It was a recipe for Tiramisu, with a festive twist.

I traced my fingers over the delicate script on the paper, feeling a surge of excitement at the thought of creating a special dessert for our holiday celebration. The recipe called for layers of coffee-soaked ladyfingers, creamy mascarpone cheese, and a sprinkle of cocoa powder, but it also included ingredients like rum-soaked cranberries and crushed candy canes. It was a unique take on the classic Italian dessert, perfect for our Christmas feast.

I remembered where I had first learned to make Tiramisu - it was during a trip to Italy many years ago. I had wandered into a tiny trattoria in Rome, drawn in by the tantalizing aromas wafting from the kitchen. The owner, a kind elderly woman with a twinkle in her eye, had invited me to watch as she prepared the dessert for her patrons. I had stood at her side, mesmerized by her deft hands and the way she transformed simple ingredients into a masterpiece of flavor and texture.

As she worked, she shared the secrets of her recipe with me, explaining the importance of using the freshest ingredients and taking the time to layer the flavors just right. She had insisted that Tiramisu was a labor of love, a dish meant to be savored and shared with those you hold dear. I had listened intently, absorbing every word as if it were a precious gift.

When the dessert was finally ready, she had served me a generous slice, sprinkled with cocoa powder and garnished with a single mint leaf. The first bite had been a revelation - the rich creaminess of the mascarpone, the subtle bitterness of the coffee, and the sweet tang of the rum-soaked cranberries had combined to create a symphony of flavors that danced on my tongue.

I had thanked her profusely for sharing her recipe with me, promising to treasure it always. As I left the trattoria that day, I had tucked the recipe into my purse, a reminder of the magical experience I had just had.

Now, as I stood in my kitchen, staring at the faded piece of paper in my hand, I felt a surge of gratitude for that kind woman in Rome who had opened my eyes to the wonders of Tiramisu. I knew that I had to recreate her recipe for our Christmas dinner, to bring a taste of Italy to our festive table.

I set to work, gathering the ingredients and following the steps outlined on the paper. I soaked the ladyfingers in strong espresso, layering them with the creamy mascarpone cheese and the rum-soaked cranberries. I sprinkled crushed candy canes on top, adding a festive touch to the dessert.

As I placed the finished Tiramisu in the refrigerator to set, I couldn't help but smile, knowing that I had created something special for my family to enjoy. I could almost imagine the elderly woman in Rome nodding in approval, her eyes twinkling with pride.

On Christmas day, as we gathered around the table to feast on roast turkey and all the trimmings, I brought out the Tiramisu, adorned with a dusting of cocoa powder and a sprig of holly. The dessert was met with oohs and aahs of delight, and as my family savored each bite, I felt a warmth in my heart that surpassed the chill of the winter evening.

As we sat together, enjoying the company of loved ones and the taste of a shared memory, I knew that this recipe for Christmas Tiramisu would become a beloved tradition in our family, passed down from generation to generation. And I couldn't help but feel grateful for the moments that had led me to this perfect blend of flavors and memories.